Turn beans into a crowd-pleasing dip in minutes
A fast bean dip is perfect for snacks, parties, or lunches. Chickpeas, white beans, or black beans each make distinctive spreads—creamy, mild, or smoky.
Basic blender method:
- Drain and rinse a can of beans. Add to a food processor with a couple of tablespoons of olive oil, garlic, lemon juice, salt, and a splash of water or broth.
- Blend until smooth, scraping down the sides as needed. Adjust texture with more liquid.
- Taste and tweak seasonings: add cumin or smoked paprika for warmth, fresh herbs for brightness, or a spoonful of tahini for nuttiness.
Serving ideas:
- Classic hummus-style: chickpeas + tahini + lemon + garlic, served with pita and veggies.
- White bean spread: cannellini + rosemary + lemon + olive oil, excellent on crostini.
- Smoky black bean dip: black beans + chipotle + lime + cilantro, served with tortilla chips.
Make-ahead and storage:
- Store in the fridge up to 4–5 days; drizzle with olive oil and press plastic wrap onto the surface to prevent drying.
- Freeze in portions for longer storage; thaw in the fridge and refresh with olive oil and lemon.
A quick bean dip is nutritious, customizable, and a great way to get plant protein into snacks and sandwiches.